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15 - SOUR DOUGH MEDIUM
Distilled water1.0l
Casein peptone, tryptic digest6.0g
Tween 800.3g
Fresh yeast extract (see below)15.0ml
Yeast extract3.0g
Maltose20.0g
Adjust pH to 5.6 with 20% lactic acid or HCl. Fresh yeast extract is prepared by autoclaving a 20% suspension of commercial baker´s yeast in distilled water for 30 min at 121°C, allowing the suspension to settle overnight at 2 to 8°C, decanting and further clarifying the supernatant by centrifugation. The extract prepared in this manner contains 1.5% solids and if not to be used within a few days, should be frozen or freeze-dried immediately.
 

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